Frozen Chocolate Mousse Cake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

FROZEN MOCHA MOUSSE



Frozen Mocha Mousse image

Provided by Ina Garten

Categories     dessert

Time 4h55m

Yield 8 servings

Number Of Ingredients 13

7 ounces bittersweet chocolate, divided, plus extra for decorating
3 tablespoons coffee liqueur
3 tablespoons water
2 teaspoons instant espresso granules
6 extra-large eggs, at room temperature, separated
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
Pinch of kosher salt
2 cups cold heavy cream
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
  • Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
  • Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
  • Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
  • For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.

ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE



Almost-Famous Chocolate Mousse Cake image

LongHorn Steakhouse is known for its cowboy-size portions, but fans of the chain somehow manage to save room for the Chocolate Stampede: a dark cocoa cake covered with two kinds of chocolate mousse, dark chocolate ganache, whipped cream, ice cream and fudge sauce. LongHorn created the dish 10 years ago to remedy a lack of chocolate on the menu, and now the place sells more than a million a year. Execs won't ever sell you the recipe, though - so Food Network Kitchens created one that's just as rich as the real deal.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 16

1 18.25-ounce box devil's food cake mix (plus required ingredients)
14 ounces bittersweet chocolate, chopped
12 tablespoons unsalted butter, diced (1 1/2 sticks)
1/4 cup strong coffee
10 large eggs, separated
1 1/2 cups plus 6 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups cold heavy cream
12 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
5 tablespoons light corn syrup
2 tablespoons unsalted butter
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 pint vanilla ice cream

Steps:

  • Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
  • Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
  • Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
  • Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
  • Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
  • Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
  • Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
  • Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
  • To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
  • Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

FROZEN CHOCOLATE MOUSSE



Frozen Chocolate Mousse image

This three-ingredient chocolate dream takes a mere 15 minutes to put together.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 2

Number Of Ingredients 4

1/2 cup whipping (heavy) cream
1 tablespoon almond-flavored liqueur or Italian syrup
2 tablespoons chocolate-flavor syrup
Cocoa, if desired

Steps:

  • Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
  • Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.

Nutrition Facts : Calories 240, Carbohydrate 15 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 40 mg

FROZEN CHOCOLATE-MOUSSE TRIFLES



Frozen Chocolate-Mousse Trifles image

Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Number Of Ingredients 7

2 cups crumbled chocolate angel-food cake (5 ounces)
1 tablespoon brandy (optional)
4 large egg whites
1/2 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1/2 cup cold heavy cream
1/2 ounce bittersweet chocolate

Steps:

  • In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
  • In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
  • Fill each of 4 small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

Nutrition Facts : Calories 297 g, Fat 13 g, Fiber 3 g, Protein 8 g

FROZEN CHOCOLATE MOUSSE CAKE



Frozen Chocolate Mousse Cake image

Adapted from a French cookbook, I cannot believe how something this delicious can be so easy to make. And the results are truly magnificent. Decorate nicely, and you could swear this came from a big French Patisserie. By the way, the recipe says that the cake and the sauce both can be frozen for one month. The cake and sauce are unsuitable to microwave. MMM....When I made this me and my hubby finished it in one go, and he doesn't even like chocolate that much!

Provided by Fandoos

Categories     Frozen Desserts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

16 ounces dark chocolate, chopped (I used Hershey's chocolate chips)
5 ounces unsalted butter
4 eggs
1 tablespoon caster sugar
1 tablespoon plain flour
16 ounces berries (I used strawberries)
1/3 cup icing sugar

Steps:

  • Line an ungreased deep 20cm round cake pan w/greaseproof paper-do not grease paper.
  • Melt combined chocolate and butter in heatproof bowl over hot water, or microwave.
  • Cool to room temperature.
  • Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour.
  • Then fold in chocolate mixture.
  • Pour mixture into prepared pan, bake at 180°C/350°F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre.
  • Leave cake to become cold in pan.
  • Cover cake pan w/foil and freeze for several hours or overnight.
  • Just before serving, place cake pan in hot water to loosen cake (for me this step wasn't necessary, I used foil instead of greaseproof paper to line my pan, and enough of it was hanging over for me to just cover the cake and freeze, which I just later pulled, and the cake came out w/it! No hot water dipping!) Invert cake onto serving dish and fill centre w/extra fresh fruit if desired.
  • BERRY SAUCE: Blend or process berries w/icing sugar until smooth, strain.
  • Pour berry sauce over slices cut, and serve-- Mmmm.

FROZEN WHITE CHOCOLATE MOUSSE CAKE



Frozen White Chocolate Mousse Cake image

Taste it - you'll like it. I made this for my daughter because she loves white chocolate! This was my attempt at trying to look like a real chef. Courtesy - Source from thatsmyhome.com. I did not include the 6 hour chilling time in the recipe. Can be prepared up to 3 days ahead; just cover with plastic.

Provided by Manami

Categories     Frozen Desserts

Time 1h35m

Yield 12-14 serving(s)

Number Of Ingredients 15

1 cup vanilla wafer crumbs
3 tablespoons unsalted butter, melted
6 ounces white chocolate, chopped
3/4 cup sugar
1/4 cup water
4 large egg whites
1 pinch cream of tartar
1 1/2 cups chilled whipping cream
1 tablespoon Grand Marnier
1 teaspoon vanilla
2 ounces white chocolate, chopped
3 tablespoons chopped pistachios
2 cups fresh raspberries or 2 cups frozen raspberries
1/4 cup sugar
2 tablespoons Grand Marnier

Steps:

  • Mix crumbs and butter in medium bowl.
  • Press into bottom of 8" diameter springform pan.
  • Refrigerate crust while preparing mousse.
  • Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
  • Cool slightly.
  • Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
  • Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
  • Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
  • Gradually beat hot syrup into whites.
  • Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
  • Fold in warm chocolate.
  • Refrigerate chocolate mixture until cool but not set, about 5 minutes.
  • Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form.
  • Fold in chopped white chocolate.
  • Pour mixture into crust; smooth top with spatula.
  • Sprinkle top with chopped pistachios.
  • Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
  • Remove pan sides.
  • Raspberry sauce:.
  • Puree raspberries in food processor or blender.
  • Strain into medium bowl to remove seeds.
  • Stir in sugar and Grand Marnier.
  • Refrigerate until well chilled, about 1 hour.
  • (This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
  • Cut the cake into wedges and serve with raspberry sauce.

CHOCOLATE MOUSSE CAKE FOR PASSOVER



Chocolate Mousse Cake for Passover image

This is a great Passover dessert or for all year round. I got this out of the Spice and Spirit cookbook. It is a family favorite.

Provided by Chava Cohen

Categories     Dessert

Time 50m

Yield 1 tube pan, 16 serving(s)

Number Of Ingredients 6

1/2 cup margarine
7 eggs, separated
1/4 cup sugar
3/4 cup sugar
7 ounces chocolate chips
1 teaspoon vanilla

Steps:

  • Beat egg whites with 1/4 cup of sugar and set aside.
  • In a saucepan, melt chocolate chips, and margarine.
  • Remove from heat and let cool a few minutes.
  • Beat egg yolks, with 3/4 cup sugar and vanilla.
  • Add melted chocolate and mix.
  • Fold in egg whites.
  • Pour half in to a greased springform or tube pan. Put rest in refrigerator.
  • Bake at 350 for 30 minutes. It will rise nicely and then fall.
  • When it is cool, pour rest of refrigerated mixture on top and put in freezer for several hours.

FROZEN CHOCOLATE MOUSSE CAKE



FROZEN CHOCOLATE MOUSSE CAKE image

Categories     Chocolate     Dairy     Dessert     Freeze/Chill     Quick & Easy

Yield 10-12

Number Of Ingredients 8

1 tsp. butter
1 TB. powdered sugar
3oz. package ladyfingers
6oz. package semi-sweet chocolate chips
3 TB. Grand Marnier
4 eggs, separated
1/4 cup sugar
1 cup heavy whipping cream

Steps:

  • Grease a 8 inch springform pan with the butter. Sprinkle with powdered sugar and swirl to coat sides of pan. Separate ladyfingers and line sides of pan. Crumble remaining cake and press into bottom of pan, and set aside. Melt chocolate and Grand Marnier in double boiler or on low setting of your microwave, stirring till melted and smooth. Transfer to a large mixing bowl and add yolks one at a time beating after each one. In second bowl, beat egg whites till they reach soft peaks. Gradually add sugar and continue beating till they are stiff. In a third bowl beat the heavy cream till stffly whipped. Fold egg whites gently into whipped cream. Then fold egg/cream mixture into choclate till thouroghly mixed but taking care not to deflate your mixture. Pour into your prepared pan and put into freezer for at least 4 hours. To serve, release springform sides, slice and serve. I like to garnish it with a dusting of powdered sugar,a strawberry,and a sprig of mint.

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE CAKE



Frozen White Chocolate & Raspberry Mousse Cake image

I tried this at a friends house and had to have the recipe. It is delicious! Cook and prep times are approximate. Cook time is for freezing.

Provided by keen5

Categories     Frozen Desserts

Time 6h

Yield 6 serving(s)

Number Of Ingredients 11

1 (9 ounce) package chocolate wafer cookies, finely crushed
6 tablespoons unsalted butter, melted
1/2 cup whipping cream
9 ounces white chocolate, chopped
2 tablespoons Creme de Cacao
1 teaspoon vanilla
1/2 cup sugar
1/4 cup water
4 large egg whites, room temp
1 1/2 cups whipping cream, chilled
2 pints fresh raspberries

Steps:

  • Preheat the oven to 325.
  • Butter a 9-inch spring form pan with 2-3/4 inch high sides.
  • Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
  • Bake 6 minutes and cool on rack.
  • Bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
  • Add white chocolate and stir until smooth.
  • Pour mixture into large bowl mix in liqueur and vanilla.
  • Cool completely.
  • Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
  • Meanwhile, beat egg whites until soft peaks form.
  • Gradually beat in boiling syrup.
  • Continue beating until stiff peaks form and meringue is cool.
  • Fold egg whites into white chocolate mixture in 2 additions.
  • Beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
  • Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
  • Remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
  • Release pan sides and cover the top with raspberries.
  • Cut and serve.

More about "frozen chocolate mousse cake food"

FROZEN CHOCOLATE MOUSSE CAKE - THAT SKINNY CHICK CAN …
frozen-chocolate-mousse-cake-that-skinny-chick-can image
Often mousse is used as a cake filling or topping, making a “mousse cake.” To make this mousse cake, the flourless chocolate cake is baked, cooled, …
From thatskinnychickcanbake.com
Reviews 27
Calories 553 per serving
Category Chocolate


FROZEN CHOCOLATE MOUSSE - THE HUNGRY MOUSE
frozen-chocolate-mousse-the-hungry-mouse image
Put them in a large, microwave-safe bowl. Add the sweetened condensed milk. Toss in the espresso, vanilla, and a pinch of salt. Mix it all up with a spatula or wooden spoon until it’s fairly uniform. Zap it in the microwave on high for a minute or …
From thehungrymouse.com


FROZEN MOUSSE CAKE - HOW TO SLICE THE CAKE
frozen-mousse-cake-how-to-slice-the-cake image
Compared with ready-made cakes, frozen cakes have obvious advantages: First, it is convenient to freeze and preserve. Frozen mousse cakes can be stored at -18°C for up to 9 months. They can be thawed and eat as you want. In terms of transportation, …
From cheersonic-food.com


CHOCOLATE MOUSSE CAKE | RICARDO
chocolate-mousse-cake-ricardo image
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper. In a bowl, combine the dry ingredients. Stir in the water, oil and vinegar with a whisk until smooth. …
From ricardocuisine.com


FROZEN CHOCOLATE PEANUT BUTTER MOUSSE CAKE - FOOD …
Place the chopped chocolate in a medium bowl. Heat the cream until it almost comes to a boil. Pour over the chocolate and let sit for 5 minutes. Stir vigorously until it forms a thick chocolate sauce. Pour over pie and chill until set, about 10 minutes. Remove from pan and slice into servings. chocolate dessert nuts Rate Recipe
From foodnetwork.ca
2.7/5 (120)
Category Chocolate,Dessert,Nuts
Servings 10-12
Total Time 35 mins


FROZEN CHOCOLATE MOUSSE CAKE RECIPE — MY SWEET RECIPES
When mounting the cake, remove the cooked and cooled biscuits and moisten with the syrup. Cover each one with chocolate mousse and, if you have a lot of mousse left, use it as a side dish as well. Decorate to taste (you can use chocolate chips or confectionery, fresh fruit, mint, etc.) and refrigerate for 2 …
From mysweet.recipes


FROZEN WHITE CHOCOLATE MOUSSE CAKE RECIPE - FOOD NEWS
Refrigerate crust while preparing mousse. Melt 6 ounces white chocolate in top of double boiler set over simmering water, stirring until smooth. Cool slightly. Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Continue boiling without stirring until candy thermometer registers 238 degrees (soft-ball stage).
From foodnewsnews.com


FROZEN WHITE CHOCOLATE MOUSSE CAKE RECIPE
Refrigerate crust while preparing mousse. Melt 6 ounces white chocolate in top of double boiler set over simmering water, stirring until smooth. Cool slightly. Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Continue boiling without stirring until candy thermometer registers 238 degrees (soft-ball stage).
From recipeland.com


CHOCOLATE MOUSSE CAKE - CUTTERLIGHT
1 oz sugar. 3 egg yolks. 12 oz chocolate, chopped. 1 oz espresso or liqueur (optional) Directions. Heat half and half and sugar in a pan over medium heat until it is steaming, not boiling. Place egg yolks in a medium mixing bowl. Whisk yolks. Slowly pour hot half and half mixture into yolks, whisking the whole time.
From cutterlight.com


FROZEN CHOCOLATE MOUSSE CAKE RECIPE - BAKERRECIPES.COM
What Makes This Frozen Chocolate Mousse Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Frozen Chocolate Mousse Cake. Ready to make this Frozen Chocolate Mousse Cake Recipe? Let’s do it! Oh, before I forget…If you’re looking for ...
From bakerrecipes.com


FROZEN CHOCOLATE MOUSSE CAKE - PLAIN.RECIPES
Then fold in chocolate mixture. Pour mixture into prepared pan, bake at 180°C/350°F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre. Leave cake to become cold in pan. Cover cake pan w/foil and freeze for several hours or overnight.
From plain.recipes


FROZEN CHOCOLATE MOUSSE TART - KING ARTHUR BAKING
Bake in a preheated 300°F oven for 8 to 10 minutes, stirring every couple of minutes. Remove the nuts from the pan and cool to room temperature. Sprinkle with additional salt, if desired. To serve: Transfer the tart from the freezer to the refrigerator 30 minutes before you want to serve it, to soften.
From kingarthurbaking.com


FROZEN CHOCOLATE MOUSSE LAYER CAKE | RECIPE - PINTEREST.COM
Nov 27, 2016 - Frozen Chocolate Mousse Layer Cake. Nov 27, 2016 - Frozen Chocolate Mousse Layer Cake. Nov 27, 2016 - Frozen Chocolate Mousse Layer Cake. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink ...
From pinterest.com


FROZEN CHOCOLATE MOUSSE CAKE | FOOD TO LOVE
200 gram dark chocolate, chopped; 2 1/4 cup (450g) ricotta; 1/2 cup (110g) caster sugar; 150 gram almond nougat, coarsely chopped; 300 millilitre thickened cream
From foodtolove.co.nz


FROZEN CHOCOLATE MOUSSE CAKE - CHAMPSDIET.COM
Frozen Chocolate Mousse Cake - champsdiet.com ... Categories ...
From champsdiet.com


FROZEN WHITE CHOCOLATE MOUSSE CAKE RECIPE
What Makes This Frozen White Chocolate Mousse Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Frozen White Chocolate Mousse Cake.
From bakerrecipes.com


FROZEN CHOCOLATE MOUSSE CAKE - BIGOVEN.COM
In 1-1/2 quart bowl, beat egg whites until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold egg whites and whipped cream into chocolate mixture. Pour into ladyfinger-lined pan. Freeze until firm (about 4 hours). Garnish as desired.
From bigoven.com


CAN THE CHOCOLATE MOUSSE GANACHE CAKE BE FROZEN? - FOOD52
Can the chocolate mousse ganache cake be frozen? Posted by: kmoran. October 25, 2021. 410 views. 2 Comments. Recipe Questions. Recipe question for: …
From food52.com


BAILEYS FROZEN CHOCOLATE MOUSSE CAKE - THAT'S MY HOME
4 ounces bittersweet chocolate, cut in chunks . GARNISH: 3/4 cup heavy cream 2 tablespoons Irish cream liqueur 1 tablespoon powdered sugar 2 ounces bittersweet chocolate, cut up . ESPRESSO CAKE: Position a rack in the lower third of the oven and preheat to 350ºF. Lightly butter an 8-inch square cake pan. Dust the pan with flour and tap out the ...
From thatsmyhome.recipesfoodandcooking.com


FROZEN PRALINE MOUSSE CAKE RECIPES - FOOD NEWS
Whip the cream to soft peaks and beat this into the chocolate mixture with the praline crumbs. Pour on to the cake in the springform tin and freeze for a couple of hours. Top with the second cake, cover and leave to freeze completely overnight.
From foodnewsnews.com


FROZEN WHITE CHOCOLATE RASPBERRY MOUSSE CAKE RECIPES
9 oz. imported white chocolate (such as Lindt), chopped 2 tbsp. creme de cacao liqueur 1 tsp. vanilla extract 1/2 c. sugar 1/4 c. water 4 lg. egg whites, room temperature 1 1/2 c. chilled whipping cream 2 1/2 pt. baskets raspberries
From foodnewsnews.com


FROZEN CHOCOLATE MOUSSE LAYER CAKE - COMPLETERECIPES.COM
Cake: 1. Preheat oven to 350. 2. Line inside of 9-inch sprinform pan with nonstick foil and wrap a piece of foil around outside, too. 3. Heat butter and chocolate in the microwave until melted.
From completerecipes.com


9 CHOCOLATE MOUSSE CAKE RECIPES | ALLRECIPES
Make this flourless, Passover-friendly dessert with just four ingredients: bittersweet chocolate, margarine, sugar, and eggs. 16 Flourless Chocolate Cakes for Your Gluten-Free Indulgence Chocolate Mousse Cake IV View Recipe "Everyone will think you bought it at a bakery," recipe creator Stephanie says of this 6-ingredient chocolate mousse cake.
From allrecipes.com


BEST AMERICAN RECIPES: FROZEN CHOCOLATE MOUSSE CAKE
4 melt 6 oz. chocolate in top of double boiler, over simmering water, stirring until smooth. 5 cool slightly. 6 bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
From americanrecipesbook.blogspot.com


FROZEN CHOCOLATE MOUSSE CAKE - THE WASHINGTON POST
Let cool slightly. In a large bowl, combine the espresso or instant coffee and the hot water and stir to mix. Add the melted chocolate and the remaining 1/3 cup of liqueur. Beat with a whisk until ...
From washingtonpost.com


FROZEN CHOCOLATE MOUSSE RECIPE BY NABEELA BULBULIA
50g milk chocolate broken to pieces 100g dark chocolate beoken into pieces 2 eggs seperated 1 Cup fresh cream lightly whipped. METHOD. Lightly grease a loaf pan or freezer proof container Melt choc on double boiler, once melted and cooled add yolks and stir well Beat egg whites till soft peaks form Stir a third of whites in choc mixture
From halaal.recipes


FROZEN CHOCOLATE MOUSSE (MARQUISE AU CHOCOLAT) | SAVEUR
Spoon the mousse into the prepared loaf pan, pushing it all the way into the corners and smoothing the top. Cover with plastic wrap and freeze the marquise for …
From saveur.com


FROZEN CHOCOLATE MOUSSE - RECIPES | COOKS.COM
rated recipes: 103 no bake chocolate oatmeal cookies. 41 pork chop apple casserole. 31 easy peach cobbler. 28 momma beal's banana nut bread. 27 pecan pie. more popular recipes... featured : special recipes: potatoes, onions and eggs. versatile meat loaf (with variations) pineapple upside down cake. taco soup. best macaroni and cheese. biscuit mix. lemon bars. grandmother hinckley's blueberry ...
From cooks.com


FROZEN CHOCOLATE MOUSSE CAKE - BIGOVEN.COM
In a small bowl, beat egg whites until stiff peaks form. Gradually add sugar and beat until stiff. Fold egg whites and whipped cream into chocolate mixture. Pour into pan and freeze until set. Meanwhile prepare chocolate layer (optional but beautiful) Prepare white chocolate layer same as above, except use 6 oz. white chocolate baking morsels.
From bigoven.com


CHOCOLATE MOUSSE CAKE — MRS. TRADER JOE'S
Chocolate Mousse Cake. 9/10 Recommended Product Desserts Valentines Seasonal Under $5 Vegetarian. Jan 30. Written By Katelyn Kleinheinz. Rating : 9/10. Price : $4.49. This seasonal treat was everything I had hoped it would be. The cake to mousse ratio was perfect. I found the chocolate flavor to be rich, yet not heavy like a brick.
From mrstraderjoes.com


FROZEN CHOCOLATE MOUSSE CAKE - YOUTUBE
A frozen, layered chocolate mousse cake that's incredibly rich and delicious! Perfect summer indulgence!
From youtube.com


BAILEY'S FROZEN CHOCOLATE CHUNK MOUSSE CAKE RECIPE
The best delicious Bailey's Frozen Chocolate Chunk Mousse Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bailey's Frozen Chocolate Chunk Mousse Cake recipe today! Hello my friends, this Bailey's Frozen Chocolate Chunk Mousse Cake recipe will not disappoint, I promise! Made with simple ...
From bakerrecipes.com


FROZEN CHOCOLATE MOUSSE CAKE RECIPE - WEBETUTORIAL
The ingredients or substance mixture for frozen chocolate mousse cake recipe that are useful to cook such type of recipes are: Dark Chocolate; Unsalted Butter; Eggs; Caster Sugar; Plain Flour; Berries; Icing Sugar; Frozen chocolate mousse cake may come into the below tags or occasion, in which you are looking to create frozen chocolate mousse ...
From webetutorial.com


FROZEN CHOCOLATE MOUSSE LAYER CAKE - HUGS AND COOKIES XOXO
Preheat oven to 350. Line inside of 9-inch sprinform pan with nonstick foil and wrap a piece of foil around outside, too. Heat butter and chocolate in the microwave until melted. Whisk in the eggs and sugar. Add vanilla. Pour into the pan. Place the pan in a larger roasting pan & fill the larger pan with hot water to come up the sides of the pan.
From hugsandcookiesxoxo.com


FROZEN IRISH CREAM MOUSSE CAKE | CHOCOLATE MOUSSE CAKE RECIPE
This Frozen Irish Cream Mousse Cake is completely no bake, incredibly smooth and so creamy! The flavor of the Irish Cream is spot on, and with the chocolate, I am in love! Ingredients CRUST 14 oz package Oreos, ground into crumbs 6 tbsp unsalted butter, melted IRISH CREAM ICE CREAM 1 1/2 cups heavy whipping cream, cold 3/4 cup powdered sugar
From lifeloveandsugar.com


FROZEN WHITE CHOCOLATE MOUSSE CAKE - BIGOVEN.COM
Frozen White Chocolate Mousse Cake recipe: Try this Frozen White Chocolate Mousse Cake recipe, or contribute your own. ... Find the most delicious recipes here. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. 1 9oz pkg. chocolate wafers, 6 tb Butter (or margarine), Finely crushed; Melted ; …
From bigoven.com


FROZEN CHOCOLATE MOUSSE CAKE WITH A PINCH OF PEPPER
Make the cake base: Place the oven rack in the center position, then preheat the oven to 350 degrees F. Grease the bottom and sides of an 8x8-inch square cake pan.
From sippitysup.com


Related Search